Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pork Tenderloin With Bourbon-Pecan Sauce
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- #85563
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pork tenderloins (about 1 lb. each)
1/8 cup olive oil
1 tablespoon poultry seasoning
Sauce
2 tablespoons butter
1 cup chopped pecans
1/2 teaspoon salt
2 tablespoons bourbon (optional)
2 cups heavy cream
directions
Preheat oven to 400 degrees F.
Combine olive oil and poultry seasoning. Brush half of the olive-oil mixture on each pork tenderloin. Place the tenderloins on the rack of a roasting pan, and roast in oven until an instant-read thermometer registers 160 degrees F. (This should take about 50 minutes; but ovens vary, so be sure to use a thermometer to check for doneness.) Remove tenderloin from oven and loosely cover with aluminum foil to keep warm while making sauce.
In a large skillet over medium heat on stovetop, melt butter. Add pecans and salt; cook about 5 minutes, or until light brown, stirring constantly.
Remove skillet from heat and add bourbon. Return skillet to heat and add heavy cream. Reduce heat to low and let sauce simmer until thick and creamy.
Slice pork tenderloins into 3/4-inch-thick medallions. Drizzle with sauce.
added by
wings4Christ
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
December 31, 2011
The cooking time was definitely longer than our pork needed (30 minutes and they were already a little more done than I like) so adjust accordingly. The sauce was good but the bourbon flavor was really lost in all that heavy cream. If you want a stronger flavor I'd suggest stirring the bourbon in after the sauce was simmering. The flavor won't cook off as fast then.